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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Molly is the former food columnist for *The New York Times Magazine* & author of 3 cookbooks. She edited the critically-acclaimed anthology *American Food Writing* & was the hostess of the PBS series *Great Food* . She & Nancy suggest that this could-not-be-easier-to-fix side-dish is ideal to accompany ham as the slight sweetness balances the saltiness of the ham nicely. There are several corn pudding recipes on Zaar, but I did not find this one. Enjoy . Ingredients:
2 (14 3/4 ounce) cans creamed corn (del monte suggested) |
1/3 cup milk |
2 eggs (beaten) |
3 tablespoons sugar |
10 saltine crackers (crushed) |
saltine crackers (crushed, optional topping) |
fresh ground black pepper (to taste) |
Directions:
1. Preheat oven to 375°F In a mixing bowl, combine all ingredients except the optional crushed crackers & mix well.
2. Pour into a greased casserole dish & bake till the top is golden brown (approx 30 min).
3. Top w/additional crushed crackers (as desired), allow to cool slightly & serve warm.
4. NOTE: While not a part of the recipe, I think smoked pork chops would be another ideal main entree to serve w/this side-dish.
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